These are ultimate snowy, coconut almond macaroons that are good all year round. They’re not absurdly sicky sweet like macaroons you might buy from the store, especially with a dark chocolate layer underneath (or on top if you’re me). Play around with the shapes!
Coconut Almond Macaroons
Servings: 15 large macaroons
Ingredients
- 4 egg whites
- 25 grams almond flour
- 100 grams granulated sugar
- 150 grams finely shredded coconut
- Dash almond extract (not too much, it's strong!)
- Glaze: melted chocolate in dash water
Instructions
- Preheat the oven to 350°F. Butter or line a cookie tray with parchment paper.
- Whisk together all the ingredients except the chocolate. It might be a little runny, but it should hold its shape on the tray. If it's too runny, add some more flour or coconut.
- Drop batter onto cookie tray.
- Bake for 15-20 minutes, until the edges are light golden.
- Let cool and refrigerate, then dip bottoms in melted chocolate!